Easy, delicious, and packed with nutrition, these little 3-ingredient Butternut Pizzas will be a hit with kids and parents alike! They’re perfect for GAPS, keto, low carb, and vegetarian diets!
Though I love it now, I have not always been a fan of butternut squash. Actually, I don’t think I ever even had it until after I graduated college. Maybe not even until I had about four kids…
I used to be really adventurous, I guess!
But once I discovered that I actually loved butternut, you better believe I started using it regularly! Because squash is amazing, people. It’s versatile, tasty, and cheap! I’m so glad God created it.
Besides being delicious (and rather cute), butternut squash is actually pretty good for you. Butternut is high in potassium, which helps keep your blood pressure healthy. It also contains tons of vitamin A, manganese, and vitamin C, and is a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, and pantothenic acid.
Butternut squash also contains three different carotenoids (fat-soluble antioxidants): beta-carotene, alpha-carotene and beta-cryptoxanthin. These help reduce inflammation in the body and keep specific cancers at bay.
Now, despite the health benefits of butternut squash, and the fact that most of my family likes it (my hubby’s not the hugest fan), they were still a little trepidatious of eating it as a base for pizza.
But once the little rounds covered with sauce and cheese were in their mouths, they were won over. ‘Cause these babies are delicious.
The key to making butternut pizza work for you is slicing your squash as evenly as possible. It doesn’t really matter if you like thick or thin, just make them even. Otherwise some of your crusts will be burned while some are still raw-ish.
If you’re on the lookout for more delicious recipes where butternut squash is the star, check out these delicious ones!
- Easy, Creamy Dairy-Free Macaroni and Cheese
- Nut Butter Squash Pancakes (perfect for stage 3 of the GAPS Diet!)
- Easy Squash Custard
- Scalloped Butternut Squash (not my recipe, but pretty much the only way my hubby will eat butternut)
- Creamy Squash & Apple Soup
- Paleo Butternut Squash Curly Fries (also not mine, but yum!)
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
3-Ingredient Butternut Pizzas
Grain-free, gluten-free, egg-free, sugar-free, dairy-free option.
- 1 large butternut squash
- toppings (cheese, fresh or dried Italian herbs, etc.)
Preheat the oven to 400 and grease a baking sheet or line it with silpat (I use these).
Peel the squash and slice the stem part into about 1/4-inch disks, trying to get them as close to the same size as possible so they cook evenly. Set aside the bulb part for soup or something else yummy.
Place on cookie sheets.
Bake for 15 minutes, then flip and bake for another 10 minutes.
Top and bake again for 5 minutes, or until cheese is bubbly.
I normally get about 2 dozen pizzas out of a large/medium butternut squash.